... already certified under ISO 22000 or HACCP standards. Guided by the natural resource-based view and ecological modernisation theory, the research conceptualises Smart FSMS as circular capabilities embedded in governance, data and collaboration routines. Design/methodology/approach The study applied...

... specific identified hazards but for the purpose of maintaining a hygienic production, processing and/or handling environment. PRPs are implemented prior to the application of the HACCP-based (hazard analysis and CCPs) procedures and their role is preventive. It is the responsibility of the organization...

...Joanna Trafialek; Wojciech Kolanowski Purpose The purpose of this paper is to examine the effectiveness of the functioning of HACCP principles in certified and non-certified food businesses. Design/methodology/approach The data were collected by audits made in 40 food businesses of various...

...Suren H. Galstyan; Tsovinar L. Harutyunyan Purpose The purpose of this paper is to report the results of a study that investigated the barriers and facilitators associated with the adoption of a hazard analysis critical control point based food safety management system (HACCP FSMS) in dairy...

...Hamidreza Tavakkoli; Ali Zabihi; Seyed Amin Khatibi; Taha Nasiri; Leila Kaviani; Nooredin Dopeykar Purpose – The purpose of this paper is to evaluate the compliance status of prerequisite programs (PRPs) and to determine the feasibility of hazard analysis and critical control point (HACCP...

... for their employees and about 94 and 69 percent of the production workers and support staff respectively had received training through these programs. Company respondents reported that the HACCP manuals were usually developed by the company employees with guidance from the authority. This demonstration of knowledge...

...Reuben Govender Purpose – Hazard analysis critical control point (HACCP) systems facilitate a preventative and systematic approach to control food safety hazards through critical control points (CCPs). Hazards are prevented, eliminated or reduced to acceptable levels. The regulated South African...

... et al., 2008 ; Tranchard, 2008 ; Mamalis et al., 2009 ; Gaaloul et al., 2011 ; among others). As in the case of the difficulties for the implementation of this standard, we also believe that many of the benefits associated with the adoption of HACCP can also be attributable...

... et al. (2004) suggested that the purpose of a PRP is to decrease the number of Critical Control Points (CCPs) by emphasising the performance, documentation and verification of supporting systems and providing the foundation for the HACCP system. The key components of a PRP for the produce...

... embed food safety objectives there should to be a focus on a Hazard Analysis Critical Control Point (HACCP) plan, and also on pre‐requisite programmes (PRP). Wallace et al. (2005) concurred stating that in order for HACCP implementation to be effective it is essential that it is supported...

... is a key element of the HACCP approach to food safety. It requires food business operators and those on HACCP teams to determine both the acceptable level of contamination and the risk for the food business, and ultimately the consumer. The choice of food safety risk assessment model is crucial...

.../approach A desktop study of recent outbreaks and recalls that have occurred in the USA and EU was undertaken with a view to determining the produce items implicated and factors causing the emergence of outbreaks. The question “A call for HACCP on farms?” is explored. Findings Minimally processed fresh...